New Castle News

Healthy Living: Lori Brothers

January 31, 2013

Lori Brothers: Getting enough calcium can help avoid osteoporosis

(Continued)

NEW CASTLE — Apple Cupcakes

with Cinnamon-

Marshmallow Frosting

Makes 12 Cupcakes

Cupcakes:

  • 1 1/2 cup shredded, peeled apples
  • 1/2 cup diced dried apples
  • 3 tablespoons packed light brown sugar, plus 1/2 cup divided
  • 1 teaspoon ground cinnamon, divided
  • 1/3 cup apple sauce
  • 2 large eggs, or equivalent egg substitute
  • 1 teaspoon vanilla extract
  • 3/4 cup whole-wheat pastry flour
  • 3/4 cup cake flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup nonfat buttermilk

Frosting:

  • 1 cup light brown sugar
  • 1/4 cup water
  • 4 teaspoons dried egg whites, reconstituted according to package directions (equivalent to 2 egg whites), look for “Just Whites” in the baking aisle
  • 1/4 teaspoon cream of tartar
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon, plus more for garnish

Preparation:

Preheat oven to 350 degrees. Line 12 (1/2 cup) muffin cups with cupcake liners or coat with cooking spray.

Combine shredded and dried apples in a bowl with 3 tablespoons brown sugar and 1/4 teaspoon cinnamon. Set aside. Beat apple sauce and remaining 3/4 cup brown sugar in a large mixing bowl with an electric mixer on medium, then beat in eggs or egg substitute until combined. Add vanilla, increase speed to high and beat for 1 minute.

Whisk whole-wheat flour, cake flour, baking soda, salt and the remaining 3/4 teaspoon cinnamon in a medium bowl.

With mixer on low speed, alternately add the dry ingredients and buttermilk to the batter, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined. Stir in the reserved apple mixture until just combined. Divide the batter among the prepared muffin cups. (The cups will be full.)

Bake the cupcakes until a toothpick inserted into the center of the cake comes out clean, 20 to 22 minutes. Let cool on a wire rack for at least 1 hour before frosting.

To prepare frosting: bring 2 inches of water to a simmer in the bottom of a double boiler. Combine 1 cup brown sugar and 1/4 cup water in the top of the double boiler. Heat over the simmering water, stirring, until the sugar has dissolved, 2 to 3 minutes. Add constituted egg whites, cream of tartar and pinch of salt. Beat with an electric mixer on high speed until the mixture is glossy and thick, 5 to 7 minutes. Remove to the top pan from the heat and continue beating for 1 minute more to cool. Add vanilla and 1/2 teaspoon cinnamon and beat on low just to combine. Spread or pipe the frosting onto the cooled cupcakes and sprinkle cinnamon on top, if desired.

NOTE: Dried egg whites are pasteurized so they are good for using in an uncooked meringue.

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Healthy Living: Lori Brothers
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